Buttermilk Brined Spatchock Turkey (Juicy with Crispy Skin)
I’ve been handling the Thanksgiving bird for years now because honestly, once you brine it in buttermilk you NEVER go back! The acidity in buttermilk gently tenderizes the meat, while the salt in the brine helps the turkey hold onto moisture as it cooks. The result is an incredibly juicy, flavorful bird, even in the breast meat, which is usually first to dry out!
Make with my easy Make-Ahead Turkey Gravy recipe here!
The milk proteins and natural sugars in the buttermilk and whole milk also encourages browning, making for a really beautiful finished bird that we all are hoping willg race our tables like an edition of Martha Stewart Living! You’re not just adding flavor to the outside of the turkey with this brine, you’re improving how the meat cooks and retains moisture.
One other trick I rely heavily on to make the perfect bird (easily!) is spatchcocking! It’s a tradition at this point which I love because it makes the whole process way less daunting and is essentially fool-proof. It just means you perform a bit of chiropractic work and remove the backbone and flatten the bird before cooking. This allows much more even cooking and WAY LESS TIME than a whole roasted bird. It doesn’t need to be an all day ordeal!
Something else that has become a tradition for our bird is preparing it on our Traeger grill. Especially for spatchcocked birds that lay our flat, it’s such an easy, hands off way to cook a turkey! It gives the meat a subtle, smoked kiss flavor without it tasting like a barbeque. And honestly, freeing up the oven for sides is the biggest win on turkey day! Because I don’t roast my bird and collect drippings, I make my gravy separately using the neck and occasionally additional turkey wings. You can find my Make Ahead Turkey Gravy recipe here!
Buttermilk Brined Spatchcock Turkey (Juicy with Crispy Skin)
Ingredients
- 1 quart whole milk
- ½ cup kosher salt
- 1 quart buttermilk
- 1 14–15 lb whole turkey, backbone removed and breastbone cracked so the turkey lays flat
- 8 tbsp salted butter softened
- 1 bundle each of fresh thyme sage, and rosemary, finely chopped
Instructions
- In a large saucepan or stockpot, bring the whole milk to a gentle simmer over medium heat. Add the kosher salt and stir until completely dissolved. Remove from heat and allow the milk to cool completely before stirring in the buttermilk.
- Place the spatchcocked turkey in a large, food-safe brining bag or container. Pour the cooled buttermilk brine over the turkey, ensuring it is evenly coated. Seal the bag, place it in a large roasting pan or pot to catch any leaks, and refrigerate for 24–36 hours, turning occasionally to redistribute the brine.
- Remove the turkey from the brine, discard the brine, and pat the turkey thoroughly dry with paper towels. Place the turkey breast-side up on a large roasting tray. In a small bowl, combine the softened butter with the finely chopped thyme, sage, and rosemary. Rub the herb butter generously over the entire turkey, including underneath the skin where possible.
- Allow the turkey to rest. Let the prepared turkey sit at room temperature for up to 1 hour before cooking.
- Preheat the Traeger or oven. For a subtly smoky flavor, preheat your Traeger grill to 375°F with the lid closed. Alternatively, preheat your oven to 375°F if roasting indoors.
- Traeger method: Place the turkey breast-side up directly on the grill grates, with a drip pan underneath if desired. Grill for approximately 2–2½ hours, depending on the size of the turkey and your grill’s temperature.
- Oven-roasted method: Place the turkey breast-side up on a wire rack set inside a large roasting pan or rimmed baking sheet. Roast at 375°F for approximately 2–2½ hours, depending on the size of the turkey.
- Check for doneness. Begin checking the internal temperature before the estimated cooking time is up. The thickest part of the breast and thigh should reach 165°F, without the thermometer touching the bone. If the skin begins to brown too quickly, loosely tent the breast with aluminum foil.
- Carefully transfer the turkey to a large cutting board or serving platter. Allow it to rest for 20–30 minutes before carving to help retain its flavorful juices. Serve warm with homemade turkey gravy and your favorite Thanksgiving sides.
